Meanwhile, place the eggs in a pot just covered in lightly salted water. Bring to a boil, then turn off heat and cover. Leave the eggs covered for 6 minutes. Drain and place in an ice bath to stop the cooking. Alternatively, you can use an
egg cooker. Peel eggs when they are cool to the touch. Mince the eggs and add to the bowl with celery, shallot and parsley.